Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe (2024)

I LOVE using my BBQ grill year round, even in the rain. There is just something about the way it tastes all smoky, crispy and grilled to perfection. This recipe comes close to bringing that BBQ deliciousness. Using your slow cooker, you can whip up a tender barbecued beef, pork or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.

This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.

My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw. Enjoy!

SLOW COOKER SPICY BBQ BRISKET WITH HEALTHY ASIAN SLAW (print it!)

INGREDIENTS:

1 Tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp sea salt
1/4 tsp freshly ground black pepper
3 tsp canola oil, separated
1 1/2 lbs LEAN beef brisket or other lean cut of beef
1 large onion, sliced
1 cup ketchup
1/2 cup sweet jalapeño or chili sauce, 1/4 cup for less spice
1/4 cup molasses
2 Tbsp strongly brewed coffee
1/2 tsp liquid smoke, optional
Whole Wheat Hamburger Buns
Healthy Asian Slaw, Recipe Below

INSTRUCTIONS:

1. Combine chili powder through black pepper to create a “rub” mixture. Rub your spice mixture generously over both sides of your brisket and set aside.

2. Heat a nonstick pan with 1 teaspoon canola oil over medium heat. Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes. Remove from heat and set aside.

3. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat. Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms. Remove pan from heat and add brisket to your crockpot and top with onions.

4. To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture. Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.

5. Slow cook is for 7-9 hours or until fork tender. Remove brisket from crockpot and cut across the grain to shred. Serve on buns with additional sauce and Healthy Asian Slaw.

FAQs

Do I need to brown brisket before slow cooking? ›

Step 1: Sear the beef: The first step to making a brisket in the Crockpot is to start outside the slow cooker. Though it takes a little more work, searing the beef until it's a deep golden brown adds a ton of flavor.

What is the best way to cook brisket? ›

You can use a dedicated smoker, a charcoal grill with wet wood chips or a gas grill with wet wood chips set for indirect heat. It's important to note that BBQ is the process of low, slow dry heat cooking. Grilling is high heat, fast cooking, it's not BBQ. Cook the brisket for 7 to 10 hours.

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Do you have to sear brisket before cooking? ›

You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven. Afterward, you bring it back to the stovetop to thicken the sauce.

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Do you cook brisket fat side up or down in a slow cooker? ›

For best results, place the meat fat side-down in the slow cooker (since the heat comes from below) and place the thyme, garlic, and bay leaves directly on the brisket to add even more flavor to the meat during cooking.

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How long can you leave brisket in a slow cooker? ›

Leaving your brisket unattended for 10 to 12 hours is not an option; if you go that route, the brisket can go from tender to mush. Know when it's done: A three-pound beef brisket will take six to eight hours in the slow cooker.

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Does brisket get more tender the longer you cook it? ›

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

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What is the 3/2:1 rule for brisket? ›

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Should I flip my brisket in the slow cooker? ›

It will be large so you will have to squish it in. Not all of it will be under the liquid. Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking.

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Should brisket be submerged in a slow cooker? ›

Place the seasoned beef brisket into the slow cooker, making sure it is submerged in the liquid mixture. Add a little extra salt to taste, if desired. Cover the slow cooker, and cook on low heat setting for approximately 8-10 hours, or until the beef brisket is tender and easily pulls apart.

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Why is my slow cooker brisket tough? ›

Brisket is a cut of beef that really needs a long, slow cook to break down all the connective tissue. Otherwise, it'll be tough and chewy.

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Is brisket better in the oven or slow cooker? ›

Honestly, we don't consider that the best way to cook brisket. Some ovens can be unreliable at the low temperatures required for such a long cooking time. If you want to cook a brisket overnight, do so in a slow cooker. Those instructions are below.

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Do you need to seal brisket before slow cooking? ›

With rare exceptions, braised briskets are cooked tightly covered. A lid is ideal, but you can also cover a pot or casserole dish with heavy-duty foil, making sure to seal the edges.

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Why is my beef brisket not falling apart? ›

It doesn't take a time as much as it takes a temperature. When the meat reaches about 225 degrees F it will begin to fall apart. You want to pull a brisket from the smoker anywhere between 195 to 205 in my opinion. It will be plenty tender but maintain its integrity within that range.

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Is it OK not to brown meat before slow cooking? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

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Why sear brisket before slow cooking? ›

Do I need to sear my brisket before slow cooking? It's not necessary, but it gives a better end result. Searing brisket caramelises the outside of the meat and imparts more flavour in the final dish. It also begins the process of rendering the fat, which is another flavour boost.

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Do you brown a brisket? ›

Browning the brisket deepens its flavor. Braising the brisket completely covered helps trap moisture. Thinly slicing the meat and then submerging it in the braising liquid helps to reinfuse it with juices.

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Why is my brisket tough in slow cooker? ›

Brisket Cooking Time

The longer the better. Cooking it this way helps to gradually begin to dissolve the tough connective tissues found throughout the meat. If it's not cooked long enough, the brisket will be tough and difficult to chew.

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Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe (2024)

FAQs

Do I need to brown brisket before slow cooking? ›

Is brisket better in the oven or slow cooker? ›

References